Best 4 Baked Figs With Honey And Whiskey Ice Cream Recipes

ROASTED FIGS WITH VANILLA ICE CREAM AND HONEY

Steps:

• Heat broiler. Place figs, cut side up, on a cookie sheet. Sprinkle the sugar over the figs and dot with butter. Place figs under the broiler as close to the flame as possible and cook until they begin to brown around the edges, about 2 minutes. Place 2 fig halves on each of 4 plates, along with a scoop of ice cream. Drizzle 1/2 tablespoon honey over each scoop of ice cream and sprinkle figs with pepper, if desired. Garnish with mint sprigs.

VANILLA BEAN-ROASTED FIGS WITH WILDFLOWER HONEY-VANILLA ICE CREAM

Steps:

• In a saucepan, combine the milk, cream, and 2 tablespoons of the sugar and bring to a simmer.
• Meanwhile, in a mixer or other metal bowl, whisk the egg yolks and the remaining 2 tablespoons sugar until thickened and lightened in color. Gradually whisk in one third of the warm milk mixture to temper the egg yolks. Return the mixture to the saucepan and stir over medium heat until the custard has thickened and coats the back of a wooden spoon. Pour the custard into a bowl set in an ice-water bath and stir in the honey to combine. Let the mixture cool to room temperature, then strain it into a container and refrigerate at least 5 hours, or overnight (for the creamiest texture).
• Freeze the cold custard in an ice-cream machine. Remove to a covered container and freeze for several hours, or until hardened.
• Preheat the oven to 400º F.
• Wash and dry the figs. Slice off and discard the tops. Make a small slit in the center of the top of each fig and insert a section of vanilla bean.
• Melt the butter over medium heat in an ovenproof skillet large enough for all the figs to stand in one layer. Stir in the sugar to dissolve. Stand the figs in the butter and add any remaining vanilla beans to the pan. Place the pan in the oven for 10 minutes to heat the figs. The figs can be served warm or at room temperature.
• Place a scoop or quenelle of ice cream into each of six bowls. Arrange 3 of the figs (still with the vanilla beans) around each scoop. Drizzle the syrup remaining in the pan around the plates. Serve immediately.

HONEY AND WHISKEY ICE CREAM

Steps:

• Whip the cream until it is thick adding the whisky gradually.
• Put the honey in a small pan and heat it.
• At the same time beat the yolks in a bowl.
• Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
• Gently fold in the cream and whisky mixture.
• Put the mixture in a freezerproof container and freeze for three hours minimum.

BAKED FIGS WITH HONEY AND WHISKEY SAUCE

Steps:

• Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F.
• Combine honey and Scotch whiskey in a small sauce pan and bring to a boil, stirring. Turn off heat.
• Meanwhile, cut off stems of figs then cut in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts.
• Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle.